What is the best stuffing recipe? No onions.?

There are soooo many to choose from! If you don't want onions just leave them out and bump up one of the other spices a bit to compensate. I have to leave onions out of almost everything when I cook for my son.What is the best stuffing recipe? No onions.?
I can't give you exact measurements (this is my great grandmother's recipe) but I can share it if you want. :)





Take two long loaves of white bread (the square shaped kind that's usually listed as ';sandwich bread'; and lay them out on the counter to dry overnight. When you get up the next morning, flip them over and let the other side dry out until you're ready to make your stuffing.





Melt one stick of butter over medium heat, and cook one whole bunch of celery, chopped finely, and two onions (obviously you'd leave yours out!) until they're soft and translucent. Remove from heat and cool.





Meanwhile, tear your bread into bite-sized pieces and put them in a large bowl. When your onions and celery are cool enough to handle, dump them in the bowl and mix well. Mix in enough chicken stock until the stuffing holds together and is the right consistency (you don't want it too dry, but you don't want it gummy/slimy either. Salt and pepper to taste (beware of the salt you add if you're using canned chicken broth). Stuff your turkey, put the rest in a baking dish to bake along side the turkey, and voila!





When it comes to stuffing, I'm a bit of a purist--I don't like gizzards, cornmeal, sage, sausage, chestnuts, etc. I want my stuffing to taste like stuffing!What is the best stuffing recipe? No onions.?
Personally, I hate onions and never use them for anything. For stuffing this is what I do. It's super easy and soooo yummy. I always get compliments every year for this one





Cook 2 packages (or more) of Jiffy Cornbread Mix. Once done, crumble it up in a large bowl. Add 1 can of cream of chicken soup, pieces of turkey or chicken meat, sage, celery seed, salt and pepper. Experiment with spices....each person has unique taste, so go with your own preferences. Just taste it until you get it right, bake it until golden on top, and serve.





Super easy! And this is best without onions.





Another hint for something that goes great with this: fried greenbeans. It surprises me everytime someone says they've never had them. Put about 4 cans in a large skillet, drizzle olive oil on top, salt and pepper, optional cajun seasoning, and bacon bits. Fry them on med heat until they shrivel and brown. Best ever and goes great with the stuffing.
heres a good one





Bread Stuffing





INGREDIENTS





1/2 cup chopped celery


1/3 cup butter


4 cups bread cubes


1 teaspoon pepper


2 eggs, beaten


1/2 teaspoon salt


1/4 to 1/2 teaspoon ground sage


1/4 to 1/2 teaspoon poultry seasoning


turkey or chicken broth


PREPARATION:





Saut茅 celery in the butter until softened. Combine mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.





Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Stale bread. Melted butter. Sauteed celery and onions. Some chicken stock. The classic herbs are sage, savory, marjoram and parsley. I like to add some nuts, either cooked chestnuts or pecans that have been sauteed a bit in oil.
add apple sausage and poultry seasoning to your stuffing with all the usual veggies that you would use.